8 slices of bacon, crumbled
2 t of bacon grease
1 T of butter
1/2 white onion, chopped
4 cans of white corn, drained
1 can of creamed corn
3/4 C cream (heavy best)
3/4 C milk
3 T grits
1/4 t cayenne
1/8 t smoked paprika (optional)
Salt and Pepper to taste
1 C sharp white cheddar
1/2 C scallions, chopped
1. Cook bacon strips on medium heat in two batches until crisp. Drain on paper towels. Reserve 2 tablespoons of bacon grease. Start preheating oven to 350 degrees. Butter a 13x9 glass dish and set aside.
2. In a dutch oven, warm 2 teaspoons of bacon grease and 2 tablespoons of butter over medium high heat until lightly bubbling. Add chopped onion and cook approx 6 minutes until softened and just starting to turn golden.
3. Add white corn to pot and saute for 3 minutes. Then add creamed corn and saute an additional 2 minutes.
4. Add cream and milk to the pot and turn heat to high. Boil for a few minutes until mixture thickens slightly. Then slowly add 3 tablespoons of grits stirring constantly. Also add cayenne, smoked paprika (if desired), salt and pepper.
5. Remove pot from heat and stir in crumbled bacon, 1 C Sharp white cheddar and 1/2 C scallions. Pour mixture into buttered 13x9 glass pan.
6. Place in 350 degree oven for 25 minutes. Let sit for 5 minutes before serving.
Once the mixture is created, you could let cool and store in the refrigerator for up to 24 hours. Take out and let warm to room temperature before baking. You could also add breadcrumbs to the top before baking for an extra crunch.
Enjoy!
